Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds scrod fillets or other firm-fleshed white fish fillets, cooked, drained well, and flaked; 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped; 1 cup seeded and chopped tomatoes (about 1/2 pound); 3 scallions, thinly sliced; 2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves); 2 tablespoons fresh lime juice; 2 tablespoons white wine vinegar; 3 tablespoons olive oil; 3 tablespoons chopped fresh coriander; Salt and freshly ground black pepper; Vegetable oil, for frying the tortillas; 12 (7-inch) corn tortillas; 3 cups roughly chopped watercress; 1 1/2 cups thinly sliced red onion

Servings: persons

1 1/2 pounds scrod fillets or other firm-fleshed white fish fillets, cooked, drained well, and flaked
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh coriander
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas
3 cups roughly chopped watercress
1 1/2 cups thinly sliced red onion

1
In a bowl, toss together the scrod, olives, tomatoes, scallions, chiles, lime juice, vinegar, oil, coriander, and salt and pepper and chill the filling, covered, for at least 1 hour or overnight.
2
Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides.
3
Heat the oil over moderately high heat until it is hot but not smoking.
4
Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain.
5
Divide the filling among the tacos, top with the watercress and red onion slices and serve immediately.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds scrod fillets or other firm-fleshed white fish fillets, cooked, drained well, and flaked, 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped, 1 cup seeded and chopped tomatoes (about 1/2 pound), 3 scallions, thinly sliced, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos

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